I think I need an ice cream machine.

The sevagel isn’t necessary to make the sorbet, it’s more for restaurant/commercial applications. I’m just anal about things being really smooth and grit free. I’ve been known to strain my sauces 3-4 times in the restaurant. The sevagel helps to get the sorbet really smooth is all.

The beet sorbet recipe looks really tasty. One more question: Where do you find the Sevagel? Google wants me to buy it from some pharmacy in Canada!!! Amazon used to have it, but it is no longer available. And they all say it is a medication! Do you know what it has in it? (I guess that’s two more questions, actually.) Better living through chemistry!!! But I guess two teaspoons isn’t much whatever it is. As long as it’s not a peanut or soy product or carrageenan, or msg; I guess I could handle it. And when I want dessert, I don’t want health food. I want fabulously yummy!!! Thanks again for the recipe.

June

Makes approx 1 pound

1 pound beets, trimmed, peeled and quartered
6 sheets unflavored gelatin
1 cup simple syrup
2 tsp. Sevagel

1. Boil the beets in a saucepan of water until they are very tender, about 40-50 minutes; drain, reserving 1/4-1/2 cup of the cooking water. Transfer the beets to a blender or food processor and purée; add some of the beet cooking water, if necessary, to make a smooth purée. Strain through a fine chinois or strainer.

2. Soak the gelatin in cold water and let stand until softened, 5 to 10 minutes.

3. Meanwhile, transfer the beet purée to a nonreactive medium saucepan. Add the simple syrup and slow warm through over medium heat, skimming off any scum that rises to the top. Remove from the heat and stir in the softened gelatin.

4. Let the beet mixture cool for 10 minutes, then refrigerate until completely chilled.

5. Pour the beet mixture into the canister of an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a covered container and freeze until firm enough to scoop.

Great sorbet recipe! How much does it make? I ask because if I put more than 1 and a half quarts in my ice cream maker, the thing gets too full before it’s finished. To Ryan: Dude, two tablespoons of alcohol is not enough to blame anything on, even if you ate the whole thing. Even if you used moonshine or 180 proof something. I’m just sayin……On sort of the same note, I love adding liqueurs to ice creams and sorbet toward the end of the freezing. There’s no kids in my house now, and the addition of the liqueur really punches up the flavors. And the alcohol helps keep the ice cream or sorbet scoopable after it’s frozen in the freezer. BTW, I heard on the news that it was 108 in Phoenix yesterday. Youch!!! I hope you and Parker are staying nice and cool!! Sorbets are definitely the way to go when you want to beat the heat. I bet Ryan’s beet sorbet was really tasty! Wish he would post the recipe…hint…hint…hint. I’ve got to go get some bread started in the bread maker before the heat of the day. It totally sucks that you cannot buy decent sandwich bread at the grocery that does not sneak in soy as an ingredient somewhere. Check ya later!

Much love and many blessings
June